Vegan Hummus Lentil Loaf (vegan meatloaf)

Vegan hummus lentil loaf that’s perfect for all eaters! Easy to make and a great healthy main dish for the holidays!

This post is sponsored by Sabra, and all thoughts and opinions are my own! Thank you for supporting the brands that make The Banana Diaries possible!

If you couldn’t tell by how “into” the holidays I get via Instagram stories, I basically live for this time of year.

Everyone’s happy, the weather makes for cozy to be official m.o., the food is good, people feel like kids again; I mean, what’s not to love?!

Now, let’s talk Thanksgiving (and the unofficial Friendsiving) because that’s the big kick-off to the holidays. This year, we have a few new dietary requests in the fam, so I thought what better way to please all taste buds and preferences than with a main dish that not just vegans and vegetarians will love 🙂

Introducing the hummus lentil loaf!

With the texture and flavors of a traditional meatloaf, it’s truly a dish that everyone can enjoy, because Thanksgiving is not only about gratitude, but about sharing as well. And food, in my eyes, is such a beautiful thing to bring people together!

What is a vegan lentil loaf?

So basically, a lentil loaf is a vegan and vegetarian version of a traditional meatloaf. Now, growing up, I was never a fan of meatloaf, but let me tell you: meatloaf lovers and non meatloaf lovers across the board are going to freak for this recipe.

This vegan lentil loaf has a particularly special ingredient, and that’s Sabra Original Hummus. I’ve been snacking on Sabra Original Hummus for years, but little do most people know that hummus is actually a fantastic ingredient for savory recipes.

When Sabra asked if I could make a fun recipe for Friendsgiving (and Thanksgiving!), my mind instantly went to using hummus as the binding ingredient for a lentil loaf, rather than a motley of tediously prepared ingredients. And I love making recipes that are inclusive of all eating preferences, so I thought: wouldn’t it be nice to have a main dish for the non-meat eaters?

The answer is yes, yes it would be nice. Because I can guarantee even the turkey lovers will be going for this dish!

This hummus lentil loaf is packed with not only lentils and hummus, but fresh (and sugar-free) marinara sauce, onions, carrots, and a whole bunch of herbs that give it both the flavor and texture of a traditional meatloaf… yet it’s completely vegan, vegetarian, dairy free, and gluten free.

I mean, if that doesn’t show the power of hummus (and plants), I don’t know what will! Plus there’s no need to worry if it’s raw or not, thanks to this recipe being entirely animal-product free. This is what makes it one of the best and easiest vegan Thanksgiving recipes.

How to make a vegan hummus lentil loaf

Making a hummus lentil loaf is an incredibly easy vegan Thanksgiving recipe that will be a great option for both meat eaters and non meat eaters, so if you, a friend, or a family member needs vegan or vegetarian accommodations for your Friendsgiving/Thanksgiving , this is the recipe!

First, let’s talk ingredients for this bad boy. To make this loaf, you’ll need:

Cooked lentils (about 1 1/2 cups dry lentils will make 3 cups cooked)

1 container of Sabra Original Hummus

Oat flour (you can make your own here, or purchase at a store)

Olive or coconut oil

Onions

Carrots

Herbs (rosemary + thyme to be exact)

Marinara sauce (I like to use a sugar free version, but feel free to use your favorite!)

Sea salt

That’s it! Not a laundry list of ingredients to make one of the best Thanksgiving recipes, right?

Now onto making your hummus lentil loaf:

Use a food processor to pulse the lentils, hummus, and oat flour together until it becomes a thick “batter,” then set that aside.

Next, sauté the onions, carrots and herbs together in a pan with the olive or coconut oil.

Finally, combine both the lentil-hummus batter and cooked veggies together in a large bowl, along with the marinara.

Place the lentil loaf batter into a loaf pan, top with a little extra marinara, and bake!

That’s it! And what’s yielded is the most aromatic, delicious, and jaw dropping hummus lentil loaf.

I’m not kidding you. My jaw was on the floor when I first tried a bite. I went through multiple recipe tests of this just so that we could continue having it for lunch and dinner haha!

What to serve a vegan hummus lentil loaf with:

Well, if you’re making this for Friendsgiving or Thanksgiving, which I highly recommend you do, you’ll definitely want to pair with the standard Thanksgiving accompaniments! I have a few favorites here that I’ll list:

But if you’re making this at any other time of year, I highly suggest pairing it with a sautéed green, like Brussels sprouts, broccolini, or Swiss chard, along with a starch, like a baked sweet potato, regular potato, or rice!

I hope you love this vegan hummus lentil loaf as much as I do! It seriously is such an easy and delicious main for everyone to enjoy 🙂 If you make this recipe, let me know how it goes down below in the comments section!

As always, I love to see your beautiful creations on Pinterest and Instagram, so be sure to tag me there!

Happy loafing and Thanksgiving!

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Reader Interactions

Comments

Hi Britt! This looks great! I was wondering if you think I could make this “batter” ahead and just bake it the day of, or if it needs to all be done the same day. Or if I could make it, freeze it, and reheat it? What do you think is best for reducing kitchen chaos? Thanks for your help!

So I would recommend making it the day before and then storing it in the fridge before reheating it to serve, or you can make it a few days ahead, freeze it, and then let it thaw for 15 min before reheating it in the oven! I hope that helps, and I hope you love it!! 🙂

I made this recipe as directed for the first time. The flavor of this loaf is terrific! While I baked as instructed the loaf never “set”; came out with consistency of mashed potatoes, more raw than I expected! I know for a fact my oven temp is spot on. I baked it for an hour. Is this consistency normal?

Hi Robin! I’m so sorry that the consistency was a bit off! The texture should be much like a traditional “meatloaf”- you can slice it and it’s sturdy and holds its shape. I’m wondering how cooked your lentils were? If they were over-cooked, they might have caused this issue?

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My name is Britt, and welcome to the Banana Diaries! Here you’ll find healthy plant based dessert recipes that are delicious and nutritious! Not to mention, always made with love. The Banana Diaries is the good vibe tribe, so if you’re into that, stick around!